Reflecting on 2018 and Looking Forward to the New Year
I know how easy it is to get lost in the hustle and bustle of the holidays and let the stress pile on to a breaking point. However, I still try to find time to take a step back and reflect on what the holidays mean to me and my family.
Whether you are religious or not, the holidays are a time to take a good look around you and reflect. They are about finding something spiritual and wonderful about yourself, your life, and the people who fill it and make it special.
In my personal life, that something wonderful are my children. They are at the age where the holiday magic is alive and bursting through them. There is nothing that gives Matt and I more joy than to watch them live and experience all the holiday magic.
In my work life, that something wonderful is you and all our members who support us week after week. Your support allows Matt and I to live out our dream of owning our own business with a mission of feeding people good, clean food while helping the environment, and supporting other businesses with the same values. So, with that, THANK YOU for your support during 2018!
I also wanted to quickly share with you what is on the horizon. In early 2019, we will be launching some store improvements that will make shopping better for everyone, however you like to shop. Everything has been designed with you in mind, including a simplified store and greater flexibility. We can’t wait to see what you think—2019 is going to be a great year!
Cheers to the happiest of holidays to you and your family, and a healthy new year!
Feeling festive, I decided to make peppermint bark with my daughter, Izzy! Not only is the process simple, but it’s also great for when you’d like to prepare a sweet something in advance to have at home, or take somewhere to share with others. Enjoy!
How to Make Peppermint Bark
1 bag (9 ounces) SunSpire organic semi-sweet chocolate chips
5 candy canes (crushed in a plastic bag using a wooden roller)
Sea salt (I like to use Frontier Co-op Himalayan Pink Salt)
• Fill a medium sauce pot ¼ of the way with water.
• Bring water to a boil then reduce heat to a simmer.
• Place a glass bowl into the pot. The glass bowl should fit inside without resting on the bottom.
• Add the chocolate chips to the glass bowl and melt, stirring with a spatula. Remove from heat once completely melted.
• Pour melted chocolate on a baking sheet lined with parchment. The thickness should be about ¼-inch thick. You might need two baking sheets depending on how large yours are.
• Sprinkle the candy cane pieces over the top of the chocolate, then sprinkle with sea salt.
• Chill in the refrigerator for 30 minutes. Gently peel off the parchment and break into 2-inch pieces.
• I like to store between layers of parchment paper in an air tight container in the fridge until ready to eat.
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth